Copycat Cracker Barrel Chicken Tenders
These Copycat Cracker Barrel Chicken Tenders taste just like the restaurant. They’re so simple to prepare with a marinade that comes together with pantry ingredients. Cooked on the stovetop in a skillet, they’re the easiest weeknight dinner or meal prep recipe to enjoy as a flavorful protein throughout the week.
If you know anything about Cracker Barrel’s Chicken Tenders, they are so moist, juicy, and flavorful. They aren’t your classic fried chicken tenders, this is their seared or grilled stovetop chicken! The secret to the restaurant-quality flavor is in the marinade. It’s a base of Italian dressing with a little bit of honey as well as lime juice.
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You have to marinate them long enough so the flavor really infuses into the chicken. Once they’re cooked, it’s a moist, juicy, and flavorful bite of chicken! Use them to top my Loaded House Salad or serve alongside Mashed Potatoes. I guarantee they will be a hit!
Table of Contents
why you’ll love this recipe
- Easy to make in advance. Marinate the chicken the night before for dinner the next day.
- The perfect recipe for meal prepping. I love to cook up a big batch of these chicken tenders to enjoy throughout the week on salads and sandwiches.
- Tastes just like the restaurant. If you’re a fan of Cracker Barrel, then make this recipe right at home! It’s affordable and so quick to assemble.
ingredients
Scroll Down for Ingredient Amounts Listed in the Recipe Card Below
- Zesty Italian Dressing mix: Base to the chicken marinade.
- Whole buttermilk: Tenderizes the chicken lightly and gives it that delicious flavor. Give it a good shake before adding.
- Honey, molasses, or agave syrup: Adds a hint of sweetness.
- Olive oil: Adds a little fat to the marinade.
- Apple cider vinegar: The tang that compliments the buttermilk for both texture and flavor. You can use white vinegar if that’s all you have.
- Fresh lime juice: A little fresh citrus boosts the other flavors of the marinade.
- Chicken tenders or boneless, skinless chicken breasts: You can buy the chicken already cut into tenders or cut them yourself from chicken breasts.
- Neutral oil: Used for cooking the chicken tenders. I like avocado or canola oil. Olive oil works great too.
- Garnish: Additional honey and/or chopped parsley to add a little fresh flavor and sweetness.
Tools You’ll Need
how to make cracker barrel chicken tenders
- In a large bowl, whisk together the Zesty Italian dressing mix, whole buttermilk, honey (or your preferred sweetener), olive oil, apple cider vinegar, fresh lime juice, olive oil, buttermilk, lime juice, and until fully combined.
- Add the chicken to the marinade, making sure everything is well coated. Cover and refrigerate for at least 4 hours, but overnight is best for maximum flavor and tenderness.
- Remove the chicken from the marinade and let excess drip off. Season with seasoning salt or salt and black pepper.
- Add about 1/2 inch of oil to a large skillet and heat over medium to medium-high heat until shimmering.
- Working in batches, add the chicken tenders to the hot oil. Cook for about 4–5 minutes per side, until golden brown and cooked through (internal temperature 165°F).
- Transfer to a plate. Garnish with additional honey and parsley if desired.
expert tips
- Marinate for long enough to allow the chicken to absorb the flavor. I recommend at least 4 hours or up to overnight. It’s a great recipe to prep ahead.
- Allow the excess marinade to drip off before cooking to make sure you get a nice sear on both sides of the chicken.
- The best way to know the chicken is done cooking is to use a meat thermometer. It should register 165ºF.
- Cut the chicken tenders all the same size and thickness. This is key so they all cook in the same amount of time and no chicken tenders are overcooked (which will make them dry).
- Grill them if you’d like. You an easily grill these chicken tenders too. Preheat the grill to medium-high heat and allow them to char for a couple minutes per side.
- Serve them with a dipping sauce like ranch, barbecue sauce, or honey mustard.
storage
Store any leftover chicken tenders in an airtight container in the fridge for up to 4 days. Reheat in the oven, air fryer, or microwave for a few minutes until warmed through.
You can easily freeze the tenders as well for up to 2 months. Just thaw overnight in the fridge and then heat through.
This is a meal prep recipe I find myself making all the time. I marinate the chicken on a Sunday afternoon, then cook them all up on Sunday evening or Monday morning for delicious protein all week long.
Frequently Asked Questions
They use a base of Italian Dressing with honey and lime juice for added sweetness and acid.
We recommend dipping them in ranch dressing, honey mustard, or barbecue sauce.
They are actually seared or grilled, not fried! You can make them on the stovetop as well just like our recipe.
more easy chicken recipes
- Peppercorn Chicken
- Barbecue Chicken Casserole
- Crispy Baked Chicken Wings
- Chicken and Biscuit Casserole
Copycat Cracker Barrel Chicken Tenders
Ingredients
- Zesty Italian Dressing mix
- 1 cup whole buttermilk
- 1/3 cup honey, molasses, or agave syrup
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 3 tablespoons fresh lime juice
- 2-2 1/2 pounds chicken tenders or bones
- neutral oil for cooking
- Garnish: additional honey and/or chopped parsley
Instructions
- In a large bowl, whisk together the Zesty Italian dressing mix, whole buttermilk, honey (or your preferred sweetener), olive oil, apple cider vinegar, fresh lime juice, olive oil, buttermilk, lime juice, and until fully combined.
- Add the chicken to the marinade, making sure everything is well coated. Cover and refrigerate for at least 4 hours, but overnight is best for maximum flavor and tenderness.
- Remove the chicken from the marinade and let excess drip off. Season with seasoning salt or salt and black pepper.
- Add about 1/2 inch of oil to a large skillet and heat over medium to medium-high heat until shimmering.
- Working in batches, add the chicken tenders to the hot oil. Cook for about 4–5 minutes per side, until golden brown and cooked through (internal temperature 165°F).
- Transfer to a plate. Garnish with additional honey and parsley if desired.
Notes
- Marinate for long enough to allow the chicken to absorb the flavor. I recommend at least 4 hours or up to overnight. It’s a great recipe to prep ahead.
- Allow the excess marinade to drip off before cooking to make sure you get a nice sear on both sides of the chicken.
- The best way to know the chicken is done cooking is to use a meat thermometer. It should register 165ºF.
- Cut the chicken tenders all the same size and thickness. This is key so they all cook in the same amount of time and no chicken tenders are overcooked (which will make them dry).
- Grill them if you’d like. You an easily grill these chicken tenders too. Preheat the grill to medium-high heat and allow them to char for a couple minutes per side.
Nutrition
About Laura
Taught by some of the best, cooking and entertaining has always been my favorite hobby. Food is my love language! The conception of Dinner in 321 came from my family talks that sharing our dinners would help others learn new skills, tasty recipes, and make cooking fun! Read more…
